Low-Fat, Low-Sugar Pumpkin Bread, Revised

Pumpkin bread makes such a great gift around the holidays. When I was a kid my mother used to spend an entire day in the kitchen a couple of weeks before Christmas making pumpkin bread for neighbors, family and friends. She’d let each loaf cool, then wrap them in plastic wrap and Christmas paper.  They always looked so pretty, and people came to always expect Mom’s pumpkin bread every holiday season.

It’s been a while since I’ve posted a good recipe.  Technically I’ve already posted a very similar pumpkin bread recipe on this blog nearly two years ago.   Since then however, I’ve modified it several more times and thought I’d share my updated version.  The majority of the recipe is the same, but I have omitted an entire cup of sugar.  That, I thought was worth sharing, because this bread still turns out fantastic, and the calories you save by withholding that second cup of sugar allows you to add other goodies of your choosing like whole eggs for that added cake-like texture, chopped walnuts, cranberries or mini chocolate chips.   I’ve also substituted a half cup of wheat flour for part of the white.  This recipe, for us, is perfectly satisfying – especially when you toss a slice into the toaster for a few minutes.  Mmm! 

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One other thing worth repeating for those who still use oil in their recipes: since one tablespoon of oil has 124 calories and 14 grams of fat, if you replace it with equal amounts of unsweetened cinnamon applesauce, you’ll save a total of 1,927 calories and 218 grams of fat -  and you won’t miss it.

Low Sugar Applesauce Pumpkin Bread – Revised.

One cup of sugar
One 15 oz. can of pure pumpkin
One cup of unsweetened cinnamon-flavored applesauce
2 large eggs
1/2 cup whole wheat flour

3 cups of all purpose flour
Two teaspoons of cinnamon
Two teaspoons of baking soda
One teaspoon of baking powder
One teaspoon of ground nutmeg
1/4 teaspoon of pumpkin pie spice
1/2 teaspoon of salt

Optional additions:  1/2 cup chopped cranberries, 1/2 cup mini chocolate chips, 1/2 cup chopped walnuts

Preheat oven to 350 degrees.  Combine sugar, pumpkin, applesauce and eggs in a large bowl.  In a separate bowl, combine flours, cinnamon, soda, baking powder, salt, nutmeg and pumpkin pie spice.

Add dry ingredients to wet, and stir just until mixed.  Spray two 8×4 loaf pans and pour batter evenly into each.  Bake for 50-60 minutes or until bread springs back in center when lightly pressed with your finger.

 

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Let bread sit for 5 minutes, then turn onto cooling rack.  Once cool, cut each loaf into 10 slices.

Have a good weekend, everyone!  Happy baking Smile

4 thoughts on “Low-Fat, Low-Sugar Pumpkin Bread, Revised

  1. NewMe

    This recipe looks great. I’ll definitely try it.

    I have been making banana bread for years and have been tweeking my recipe in the same direction as yours. I substitute apple sauce for about half the oil and cut the sugar by half. I also use 1/2 whole wheat, 1/2 white flour. The result is very tasty (it comes with an endorsement from two teen-age boys, so it must be true!).

    Great minds think alike!

    Hope you had a great Thanksgiving (ours here in Canada was at the beginning of October).

    Reply
    1. Ellen Post author

      I love banana bread. I never gave thought as to whether or not substituting the two here on this recipe would work. I’m going to try it – if it doesn’t, I’m coming to you for your recipe!

      Reply

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